How to eat like Monaco's elite without destroying your diet

For top notch dining that keeps your gains intact, COYA Monte-Carlo has your back

Monaco has long been a lavish Mediterranean member’s club, synonymous with million pound super-yachts, grand casinos and, of course, the Grand Prix. But its a-typical fine dining fare is bad news if you’re a devout gym-goer or, like the jet-setting elite, perpetually on holiday.

Which is why the independent city-state’s newest celeb hangout has taken a refreshing detour from decadence, bringing light, fresh Peruvian flavours to Monte-Carlo’s increasingly health-conscious hedonists.

Located just a stone’s throw from flaming Champagne bottle-popping VIP clubbing institution Jimmy’z, COYA Monte-Carlo also just so happens to be one of the best sundown vantage points on the French Riviera.

The menu, which blends traditional elements of Peruvian cuisine with modern seasonal ingredients, can be broken down into four sections: ceviche and tiraditos, ensalada and para picar (salads and small bites), aves and pescados (meat and fish), and side orders.

Protein and vegetables take centre stage, and all meat and fish is grilled, either in a charcoal oven or over an open flame BBQ. The man behind the menu? No, not Hugh Jackman – culinary director Sanjay Dwivedi.

“These days we are seeing a bigger focus on health, people are more conscious of what they are eating and know the importance of seasonality of ingredients,” he says.

“We take this into account when we are creating new dishes. We want people to be able to come to COYA, eat a delicious meal with their friends, and not feel guilty that they have overindulged.”

Prior to launching COYA’s flagship restaurant, bar and member’s club in Mayfair back in 2012, Dwivedi tasted his way around the kitchens of Peru, spending time in some of the country’s best restaurants and niche local eateries.

“Peruvian cuisine is generally healthy,” he says. “Take ceviches, for example – raw fish mixed with a touch of chillies and lime. There is no fat, just proteins. Our anticuchos skewers are cooked on charcoal without the use of oil.

“Above all, we avoid carbs in our menu. We make sure that we use the best produce and ingredients in season. If you’re someone who counts calories, you can maybe even save some here for a Pisco Sour or two!”

The menu is intentionally geared around healthy, nourishing food, reflecting Dwivedi’s personal diet choices. He follows a vegan diet twice a week, and says the team are in the process of adding more vegan items on the menu.

“Peruvian cuisine lends itself really well to vegan food and centres around cooking with fresh vegetables,” Dwivedi says. “Our menu has some brilliant vegetarian and vegan dishes on it such as the corn trio salad, courgette ceviche and pumpkin cazuela. As we pack so much flavour into our dishes, even meat-eaters can’t help but love these dishes.”

Can’t choose from the impressive menu? One of Dwivedi’s favourite dishes is the Dorado a la Parrilla, a chargrilled whole seabream, marinated in smoked sweetcorn, miso, soya, aji limo, served with a salad of peas and broad beans. The team worked on ten different recipes before settling on the dish.

“The ingredients used are so fresh, it makes you feel good to eat like this,” says Dwivedi. “You can look after your body and eat food that tastes amazing as well. The dishes are also designed to be shared and this is the whole point – it brings people together to enjoy a great meal.”

COYA Monte-Carlo is ideally located by the Monte Carlo Bay Hotel & Resort, which boasts a Cinq Mondes spa, a gym, a casino, two swimming pools, and a sandy lagoon surrounded by palm trees and botanical gardens, perfect for a detox weekend.

But if you can’t quite make it to Monte-Carlo, COYA also has restaurants in London’s Mayfair, Bank, and Angel Court, as well as Dubai and Abu Dhabi.

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